Food Processing Equipment Is Disinfected With

Cleaning in the food industry is not an easy task.

Food processing equipment is disinfected with.

These areas include poultry and meat packing facilities food processors restaurants or cafeterias. Areas where food is processed and prepared need to be continually washed and disinfected to prevent contamination. This whitepaper deals with the essential knowledge required for effective cleaning programs within a food processing operation including reasons for cleaning the chemistry principles of disinfection equipment and methods gfsi requirements and monitoring of hygiene. Improving food safety and operational efficiency in food processing.

Residues of cleaning disinfecting agents are also soils. The primary focus of sanitation procedures is food production equipment and much of the rest of the processing area whilst cleaned is not routinely disinfected. Good hygiene practices for cleaning operators. Hygiene practices during dry cleaning of dry food processing equipment 35 7 1.

Standards and ensure food hazards are controlled. Inorganic soils in food processing include salts water stone calcium nitrate food stone e g calcium oxalate and metallic deposits like rust and oxides from processing equipment. However it is a critical step within food production since it is crucial to maintain and guarantee food safety. Timmerman describes many soils commonly found in food processing.

Operators involved in the dry cleaning of dry food processing equipment should adopt the following hygiene practices middleton et al 2003.